Green Mango And Papaya Salad Recipe

A simple green mango papaya salad made with finely julienned raw mangoes and papaya with a home dressing. Recipe with step by step pictures.

This is one of the simplest salads you will ever make. This Thai inspired version of Som Tam is one of our favorites. Its sweet, sour, crunchy and very refreshing. I do not add the traditional fish sauce to the salad that’s very prominent in Som Tam. This recipe makes up for a great meal in itself or as a side. Do try this at home. Here is how to do it.

Vegetables for the salad The raw green papaya needs to be shred / julienned. Peel and deseed the papaya.

Slice the papaya and then cut into thin strips. A food processor will do the job fine.

Peel the raw mango. Slice and cut the raw mango into thin strips too!

Cut the carrots into strips and add everything to a bowl. Also add in a few sprigs of chopped coriander leaves.

For the dressing Take a small mixie jar and add in half of a deseeded tomato. Add in the lemon juice, olive oil, green chilli, palm sugar or jaggery, garlic cloves and the salt.

Grind everything to a puree. Do not add any water while grinding.

Add this dressing to the cut veggies.

Finally, roughly chop some roasted peanuts.

Add in the roasted peanuts to the salad and mix well.

Green mango and papaya salad is ready.

Vegetables

• 2 cups raw papaya, cut into strips
• 1/2 cup raw mango, cut into strips
• 1 carrot, cut into strips
• 3 sprigs coriander leaves

For the Dressing

• 1/2 a tomato, deseeded
• 1 teaspoon palm sugar (or) jaggery
• half of a lemon, juiced
• 2 cloves garlic
• 1 green chilli
• 2 tablespoon olive oil
• 1/2 teaspoon salt

Other Ingredients

• 1/4 cup roasted and chopped peanuts

Prep the veggies

1. Peel and deseed the papaya. Slice the papaya and then cut into thin strips. A food processor will do the job fine. Peel the raw mango. Slice and cut the raw mango into thin strips too! Cut the carrots into strips and add everything to a bowl. Also add in a few sprigs of chopped coriander leaves.

For the dressing

1. Take a small mixie jar and add in half of a deseeded tomato. Add in the lemon juice, olive oil, green chilli, palm sugar or jaggery, garlic cloves and the salt.
2. Grind everything to a puree. Do not add any water while grinding.
3. Add this dressing to the cut veggies.

Assembling the salad

1. Finally, roughly chop some roasted peanuts.
2. Add in the roasted peanuts to the salad and mix well.
3. Green mango and papaya salad is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Category: Salad
• Cuisine: Thai

Vegetables

• 2 cups raw papaya, cut into strips
• 1/2 cup raw mango, cut into strips
• 1 carrot, cut into strips
• 3 sprigs coriander leaves

For the Dressing

• 1/2 a tomato, deseeded
• 1 teaspoon palm sugar (or) jaggery
• half of a lemon, juiced
• 2 cloves garlic
• 1 green chilli
• 2 tablespoon olive oil
• 1/2 teaspoon salt

Other Ingredients

• 1/4 cup roasted and chopped peanuts

Prep the veggies

1. Peel and deseed the papaya. Slice the papaya and then cut into thin strips. A food processor will do the job fine. Peel the raw mango. Slice and cut the raw mango into thin strips too! Cut the carrots into strips and add everything to a bowl. Also add in a few sprigs of chopped coriander leaves.

For the dressing

1. Take a small mixie jar and add in half of a deseeded tomato. Add in the lemon juice, olive oil, green chilli, palm sugar or jaggery, garlic cloves and the salt.
2. Grind everything to a puree. Do not add any water while grinding.
3. Add this dressing to the cut veggies.

Assembling the salad

1. Finally, roughly chop some roasted peanuts.
2. Add in the roasted peanuts to the salad and mix well.
3. Green mango and papaya salad is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Category: Salad
• Cuisine: Thai

Find it online : https://www.kannammacooks.com/green-mango-and-papaya-salad-recipe/

Recipe for Thengai Paal Meen Kuzhambu, Tamil style Fish Curry in Coconut Milk. Fish poached in home ground masala and coconut milk. Perfect side dish for appam , idiyappam , and dosa . It goes well with ghee rice too!

There is a funny saying about people owning a coconut farm in Kongunad. “அவருக்கு என்னங்க! தொப்புனு சத்தம் கேட்டுச்சுன்னா காசு. நமக்கு அப்பிடிங்களா” meaning if you hear a sound of a falling coconut in the farm, its immediate money in the pocket!!! Anything made with coconut / coconut milk is more than welcome at my place. Every day after coffee in the morning, shredding coconut for the day will be one of the main things that will happen in the kitchen. This fish curry is very simple to make and fish is poached in a coconut milk based curry sauce. I have used homemade coconut milk for the recipe. If you are in a hurry or do not have access to fresh coconut, canned coconut milk just works fine.

Here is how to do Thengai Paal Meen Kuzhambu, Tamil style Fish Curry in Coconut Milk We will make a simple masala paste for the curry. In a small mixie jar, add in the cardamom, tomatoes, ginger, garlic, coriander powder, red chilli powder, pepper powder and turmeric powder. Add a little water and grind to a smooth paste. Set aside.

Heat coconut oil in a pan and when its hot, add in the mustard seeds, cumin seeds and fenugreek seeds. Let the mustard seeds crackle. Be careful not to add too many fenugreek seeds (vendhayam / methi seeds) as the curry will become bitter.

Add in the green chillies and curry leaves. Saute for a few seconds till the green chillies blister. The smell of curry leaves when roasted in coconut oil is something that I sooooo love, love, love!!!

Add in the finely chopped onions. Also add in the salt. I have used unrefined sea salt today.

Saute till the onions are nicely brown.

Add in the ground masala paste. Saute for a good ten minutes on medium flame. Remember that the masala paste is ground raw. So take time to cook the paste so the flavours of ginger, garlic, spice powders and tomatoes are well cooked.

The masala paste would have become thick.

Soak half an inch piece of tamarind in a cup of water for 15 minutes. Squeeze the tamarind well to extract the pulp. Discard the seeds and the pith. Add in the tamarind pulp to the curry.

Add in a cup of second pressed coconut milk. ( I used about half a medium sized coconut for extracting coconut milk today. The recipe for making coconut milk can be found here. ) Note: If using canned coconut milk, add in half a cup of canned milk and half a cup of water.

Let it simmer for a few minutes. Add in the fish pieces and let it simmer covered on a low flame for 15 minutes. Always poach the fish on a low flame so the fish cooks to a very soft texture.

Now add in half cup of first pressed coconut milk (thick milk) to the curry. Simmer just for a minute and remove from heat. Note: If using canned coconut milk, add half a cup of canned milk.

Final Tempering Heat ghee in a pan and add in the mustard seeds and fennel seeds. Let the mustard seeds crackle. Add in the curry leaves and the sliced shallots (small onions). Saute for a few minutes till the shallots are nicely brown.

Add it to the curry.

Thengai Paal Meen Kuzhambu, Tamil style Fish Curry in Coconut Milk is ready.

For the masala paste

• 2 cardamom pods
• 2 tomatoes, roughly chopped
• 6 cloves garlic
• 1/2 inch piece ginger
• 1.5 teaspoon coriander powder
• 2 teaspoon red chilli powder
• 1 teaspoon pepper powder
• 1/2 teaspoon turmeric powder

For the curry

• 2 tablespoon coconut oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds (vandhayam)
• 2 green chillies, chopped
• 2 sprigs curry leaves
• 1 cup finely chopped onions
• 1 teaspoon salt
• 1/2 inch piece of tamarind
• 1 cup second pressed coconut milk
• 1/2 cup first pressed coconut milk
• 500 grams fish steaks

Final Tempering

• 1 teaspoon ghee
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon fennel seeds
• 5 - 6 Indian small onions. shallots, sliced
• 1 sprig curry leaves

1. In a small mixie jar, add in the cardamom, tomatoes, ginger, garlic, coriander powder, red chilli powder, pepper powder and turmeric powder. Add a little water and grind to a smooth paste. Set aside.
2. Heat coconut oil in a pan and when its hot, add in the mustard seeds, cumin seeds and fenugreek seeds. Let the mustard seeds crackle.
3. Add in the green chillies and curry leaves. Saute for a few seconds till the green chillies blister.
4. Add in the finely chopped onions. Also add in the salt. I have used unrefined sea salt today.
5. Saute till the onions are nicely brown.
6. Add in the ground masala paste. Saute for a good ten minutes on medium flame.
7. Soak half an inch piece of tamarind in a cup of water for 15 minutes. Squeeze the tamarind well to extract the pulp. Discard the seeds and the pith. Add in the tamarind pulp to the curry.
8. Add in a cup of second pressed coconut milk.
9. Let it simmer for a few minutes. Add in the fish pieces and let it simmer covered on a low flame for 15 minutes.
10. Now add in half cup of first pressed coconut milk (thick milk) to the curry. Simmer just for a minute and remove from heat.
11. Heat ghee in a pan and add in the mustard seeds and fennel seeds. Let the mustard seeds crackle. Add in the curry leaves and the sliced shallots. Saute for a few minutes till the shallots are nicely brown.
12. Add it to the curry.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Main
• Cuisine: Tamilnadu